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Breast of Veal Stewed

A veal stew simmered with stock, wine, herbs, ham bone, carrot, and pickled mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: White wine and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Breast of Veal Stewed

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Brown the veal by half roasting it.

  2. Remove as many bones as possible.

Simmer

  1. Place the veal in a stewpan with stock, wine, lemon peel, sweet herbs, ham bone, and carrot.

  2. Simmer slowly in the oven at 300°F (150°C) for about 30 minutes.

Strain, thicken and serve

  1. Strain off the sauce and remove the herbs.

  2. Return the sauce to the veal, thickening it with flour browned in butter.

  3. Boil to eliminate the raw taste of the flour.

  4. Add pickled mushrooms with their juice and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Lemon + carrottop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Its connective tissue softens during slow simmering, making the meat tender.
Stock
Provides the liquid that gently cooks the meat and forms the base of the sauce.
White wine
Adds acidity and aroma that brighten the flavour of the sauce.
Flour
Its starch thickens the sauce as it heats in the cooking liquid.
Butter
Fat browned with the flour, adding a nutty flavour to the sauce.
Pickled mushrooms
Their acidity and juice add tang and savoury flavour at the end.

The step that matters

Boil the sauce after adding the flour. Raw flour tastes pasty and floury. Boiling cooks the starch fully, which removes that raw taste and lets the sauce thicken smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (veal, white wine, ham, carrot, flour, butter, mushroom):

  1. Lemonthe original
  2. Applefits about as well
  3. Plumfits less well
  4. Grapefits less well

Fit is the average pairing score against veal, white wine, ham, carrot, flour, butter, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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